More a tart than a pie and I picked off the slices of lime as being inedible (although contemplating why I conclude they might have beenRead More

Not really one that enjoys coffee flavours in a dessert; but perhaps the old tastebuds are a changing as these little creamy coffee pots are ratherRead More

A mince-pie with ideas above its station – a Mincemeat and Apple Jalousie. Crisp puff pastry encasing heady mincemeat, sliced apple and a sprinkling of slitheredRead More

Take a pack of Bonne Maman galettes biscuits top with a teaspoon of chocolate sauce and slices of pear. The pear came from a pot ofRead More

A Spittoon Chocolate recipe for Chocolate Week 2008. This recipe, supplied by those wonderful people behind Cockburn’s Port, makes 8. A simple enough task to reduceRead More

Simplicity itself to make – squares of chocolate brownie, topped with cherries in kirsch (the kirsch adding a sophisticated ‘adult’ flavour but a tin of cherriesRead More

The trick, I discovered to making the sabayon thicken, is to add the alcohol slowly, not in one pour, and only after the eggs and sugarRead More

Now, either I got the measurements wrong or Delicious magazine printed the wrong amount. I was making the pastry for this marvellous tart with the bowlRead More

Personally I would sprinkle more than a ‘handful’ of almonds over the surface and add more lemon to the mix to give a more impressive citrusRead More

Just time, I hope, for another entry to the berry edition of Waiter. Simplicity itself are these – a few squares of dark chocolate stuffed intoRead More